Multi-stakeholder collaboration towards a sustainable food system in Thailand.
The ongoing IKI SCP Asia Phase II, Sustainable Food Consumption and Production project under WWF Thailand is funded by the International Climate Initiative (IKI) of the Federal Ministry for Environment, Nature Conservation and Nuclear Safety (Germany, BMUV). As part of this project, there is an initiative aimed at developing guidelines or tools as a form […]
Sustainable gastronomy, a way towards promoting local Thai ingredients and utilising invasive species in the South of Thailand
Sustainable gastronomy is increasing becoming a key word and hot topic in the world of green tourism. As defined by the United Nations, sustainable gastronomy refers to ‘cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.’ This […]
Gastronomic Journeys
Originally published in Thai at: https://localsthaipbs.net/indigenous_food01/ The rainy season brings a vibrant green to the hills of Northern Thailand, where indigenous communities like the Akha and Karen celebrate this abundance through their culinary traditions. At Akha Ama Living Factory in Mae Rim, Chiang Mai, a unique event, “Eat Local, Act Global,” brought together two passionate young […]
The Farm to Table initiative in the North of Thailand, elevating Nan ingredients.
Originally published in Thai at: https://www.journalistthailand.com/50764/ On December 20, 2024, at the Lan Tor Suk area (beside Huan Hang Tor coffee shop) Nan Province, Deputy Governor of Nan Province, Ms. Wajiraporn Amatayakul, presided over the opening ceremony of the event “From Farm to Table: Experiencing Food Culture and Organic Agriculture from the Mountains to the […]
